Homemade Biscuits & Gravy

This is the first time I've made Biscuits & Gravy. I know. I don't know what my problem is. I guess I had this sort of premonition that if I made them, I'd eat way too much. But Clark really wanted so, so I finally gave in. Michael, much to our surprise [sarcasm sarcasm], wouldn't try it. He stuck to his eggs and bacon. The boy knows what he wants!

These are easy and not too time consuming, honestly. I always envisioned making biscuits was so difficult, but after investing in some rather cheap biscuit cutters, it wasn't hard at all.

Ingredients:

[BISCUITS]

makes 5 to 6 biscuits

- 1 heaping cup of all-purpose, unbleached flour; extra for dusting
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/4 C butter, softened
- 3/4 C buttermilk

optional: melted butter (for brushing the baked biscuits)

[SAUSAGE GRAVY]

- 1/4 pound sausage
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk

If you double your biscuit count, I would suggest doubling your gravy as well!

Directions:

[BISCUITS]

- Preheat the oven to 450F. Prepare your baking sheet with parchment paper or cooking spray.

- Mix the flour, baking powder, and salt in a large bowl. Add in the butter, and using a pastry cutter or a fork, cut the butter in until crumbly. Cover and place in the refrigerator for 10 minutes.

- Remove from the fridge and add in the buttermilk slowly and stir just until combined. I did about 1/4 C buttermilk at a time, mixing after each addition.

- Turn the dough out onto a surface lightly dusted with flour. Knead the dough, adding flour as needed to prevent sticking. Roll/knead until it is no longer sticking to your hands or the surface you placed it on.

- Pat or roll the dough until it's about 1/2 inch thick. Cut into circles with a biscuit cutter dipped in flour. Place on the prepared baking sheet.

- Bake for 12 to 15 minutes, until lightly browned. Remove from the oven and brush with melted butter.

[SAUSAGE GRAVY]

- Brown the sausage in a medium skillet over medium heat, breaking it up it's cooking.

- Stir the flour into the sausage and sausage grease. Add in the salt and pepper.

- Cook, stirring constantly, until the flour is slightly browned. Slowly pour in the milk, stirring constantly with a whisk to prevent lumps.

- Lower the heat to low and cook, stirring until thickened.

Serve warm, together, as you like. Add salt and pepper to taste. Enjoy with a hot cup of coffee.

Adapted from Taste and Tell Blog.